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Pickled Lotus Root Recipe

Pickled Lotus Root Recipe
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Prepare the ingredients before making Pickled Lotus Root in your home. Then, follow these steps below to serve Pickled Lotus Root for your family or friends.

Ingredients: Pickled Lotus Root

  • 100 grams Lotus root (medium)
  • 4 tbsp Vinegar
  • 3 tbsp Water
  • 1 and 1/2 tablespoons Sugar
  • 1 one pinch Salt
  • 5 cm Kombu for dashi stock
  • 1/4 or sliced Takanotsume (optional)

How to Make Pickled Lotus Root

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Pickled Lotus Root in your home by yourself.

    Step 1
  • Peel the lotus root with a peeler, then slice into 3 cm wide rounds (about 1/2-1/3 of a section) to make carving the flower petals easier.
  • Step 2
  • Cut a trianglular section between each pair of holes to make a shallow groove. Use the knife to round out the sharp edges to shape the flower petals.
  • Step 3
  • Slice each section to 5 mm thick. Soak in a bowl of vinegar and a little water (not listed) to remove the astringency.
  • Step 4
  • Put the seasonings and kombu in a small pot, add the takanotsume, and bring to a boil. Turn off the heat after it comes to a boil, remove the kombu, and let it cool.
  • Step 5
  • Boil water in a pot, add the lotus root, and parboil (for about 1 minute). Drain through a flat sieve, lightly sprinkle with salt (not listed), let cool, then soak in the liquid from Step 4.
  • Step 6
  • They go great as part of an osechi (New Years' Feast) assortment!
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